One 10-ounce package Chinese-style noodles (Wegmans sells these)
1/2 cup hoisin sauce
One 20-ounce can pineapple chunks, juice reserved (the kind in juice not syrup)
7 tablespoons vegetable oil
1 teaspoon crushed red pepper (I used less)
One 10-ounce bag frozen cut green beans, thawed and patted dry
1 pound large shrimp, peeled and deveined
3 cloves garlic, grated
1. In a large pot of boiling, salted water, cook the noodles according to package directions; drain, then press into a greased 9-inch pie pan. Let cool slightly.
2. Meanwhile, in a medium bowl, stir together the hoisin, 1/2 cup pineapple juice, 2 tablespoons oil and the crushed red pepper.
3. In a large nonstick skillet, heat 3 tablespoons oil over medium heat. Slide the noodle cake into the pan and cook until deep golden underneath, about 5 minutes. Carefully flip the noodle cake and cook until browned underneath, about 5 minutes.
4. In a large skillet, heat 1 tablespoon oil over high heat. Add the pineapple chunks and green beans and cook, stirring occasionally, until the pineapple is browned and the beans begin to blister, 2 to 3 minutes; transfer to a plate.
5. Add the remaining 1 tablespoon oil, the shrimp and garlic to the pan and cook for 1 minute.
6. Stir in the hoisin mixture and the reserved pineapple and green beans, lower the heat to low and cook until the shrimp are opaque, about 2 - 4 minutes. Spoon the shrimp mixture on top of the crispy noodle cake and serve immediately.